Classic French Beef Bourguignon
Experience the rich flavors of traditional Beef Bourguignon in this streamlined version perfect for busy weeknights. Tender chunks of beef and smoky lardons simmer in a velvety red wine sauce, accompanied by sweet carrots and pearl onions. This simplified French classic delivers deep, satisfying flavors in less time, without sacrificing authenticity. Ideal for a cozy family dinner or impressing guests with minimal effort, this dish beautifully balances rustic charm with modern convenience.
Equipment
- Large heavy-bottomed Dutch oven (5-6 quart capacity)
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Paper towels
- Small saucepan
Ingredients
Meat
- 2.8 lbs Beef cheek or chuck cut into 2-inch (5 cm) cubes [1.3 kg]
- 7 oz Lardons or thick-cut bacon diced [200 g]
Produce
- 3 large Carrots sliced diagonally (about 1.5 cups / 225 g)
- 3 large Onions roughly chopped (about 3 cups / 450 g)
- 1 lb Pearl onions peeled [450 g]
- 2 cloves Garlic minced
- 1 Bouquet garni 4 sprigs parsley, 2 sprigs thyme, 1 bay leaf tied together
- 1/4 cup Fresh parsley chopped for garnish [15 g]
Baking & Spices
- 2 tablespoons All-purpose flour [16 g]
- 1 tablespoon Tomato paste [15 ml]
- Salt and freshly ground black pepper to taste
Dairy
- 2 tablespoons Unsalted butter [30 g]
Beer, Wine & Liquor
- 1 bottle Full-bodied red Burgundy wine [750 ml]
- 1 cup Beef broth [240 ml]
- 2 tablespoons Cognac or brandy [30 ml]
Instructions
Prepare the Beef
- Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
- In a large Dutch oven, cook the lardons over medium heat until crispy and the fat has rendered, about 5 minutes. Remove with a slotted spoon and set aside.
- Increase heat to medium-high. Working in batches, sear the beef cubes in the bacon fat until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
Build the Flavor Base
- Lower heat to medium. Add chopped onions and carrots to the pot. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, until it darkens slightly.
- Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute.
Deglaze and Simmer
- Pour in the cognac, scraping up any browned bits from the bottom of the pot.
- Slowly add the red wine and beef broth, stirring to combine.
- Return the beef and lardons to the pot. Add the bouquet garni.
- Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.
Prepare the Pearl Onions
- While the stew simmers, melt the butter in a small saucepan over medium heat.
- Add the pearl onions and cook until lightly browned, about 5 minutes.
- Add 1/4 cup (60 ml) water, cover, and simmer until tender, about 15 minutes. Set aside.
Finish the Stew
- After 2 hours, add the pearl onions to the stew. Continue cooking, uncovered, for 15 more minutes, or until the beef is fork-tender and the sauce has thickened.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove the bouquet garni before serving.
- Garnish with chopped fresh parsley and serve hot.
Notes:
- Ingredient Substitutions: If red wine isn’t preferred, you can substitute with beef broth mixed with a splash of balsamic vinegar or pomegranate juice to maintain the acidity and depth of flavor. For a lighter version, use lean beef cuts like sirloin instead of beef cheek or chuck. The lardons can be swapped with turkey bacon for less fat. Fresh herbs and vegetables are key for maximum flavor.
- Storage Instructions: Beef Bourguignon tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months; just allow it to cool completely before transferring to freezer-safe containers.
- Reheating Tips: Reheat the stew gently on the stovetop over low heat, adding a splash of beef broth or water if needed to thin the sauce. Avoid microwaving, as this may cause the beef to become tough.
Quick Tips:
- Thickening the Sauce: If the sauce is too thin, remove the lid in the final 15-20 minutes to let it reduce, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew.
- Texture Improvement: Browning the meat well is crucial to develop a deep, rich flavor. Make sure the pan isn’t overcrowded while searing, allowing the meat to caramelize instead of steam.
- Crispier Lardons: For crispier lardons, cook them slowly to render out more fat, then set them aside to add as a garnish at the end rather than simmering them in the stew.
Side Dish Suggestions:
- Vegetables: Serve with roasted or mashed potatoes, green beans sautéed in butter and garlic, or roasted Brussels sprouts for balance.
- Starches: Classic French baguette slices or buttered egg noodles make excellent accompaniments to soak up the sauce.
- Salad: A light green salad with a tangy vinaigrette can cut through the richness of the stew, offering a refreshing contrast.
Nutritional Benefits:
- Protein: The beef provides a rich source of protein, essential for muscle repair and overall energy.
- Vitamins: Carrots add a healthy dose of vitamin A, while onions contribute vitamin C, aiding in immune support.
- Fiber: With the inclusion of carrots and pearl onions, this dish offers moderate fiber, supporting digestion.
Serving Suggestions:
- Portion Sizes: Serve about 1 1/2 cups of the stew per person, alongside a starch or vegetable side for a well-rounded meal.
- Presentation Tips: Serve in deep bowls to capture the sauce, and garnish generously with freshly chopped parsley for a vibrant touch.
- Beverages: A glass of the same red wine used in the stew pairs excellently. For non-alcoholic options, try sparkling water with lemon or a rich black tea.
Meal Prep Tips:
- Prep in Advance: The stew base (beef, carrots, onions) can be cooked a day ahead and stored in the refrigerator. Pearl onions and lardons can also be prepared ahead. Combine and heat everything just before serving.
- Storage Tips: Keep components like pearl onions and the stew separate when storing to avoid texture changes. Add fresh garnishes like parsley just before serving.
Customization Ideas:
- Vegetarian Option: Substitute the beef with a mix of mushrooms (portobello, cremini) for a rich, umami flavor, and use vegetable broth instead of beef stock. Replace bacon with smoked paprika for a smoky element.
- Gluten-Free: Use a gluten-free flour blend to thicken the sauce or opt for cornstarch.
- Dairy-Free: Swap the butter for olive oil or a plant-based alternative.
- Optional Add-ins: For a twist, add baby potatoes to the stew during the simmering phase, or mix in frozen peas during the last 10 minutes for added texture and color.
